Curried Quinoa with Roasted Butternut Squash and Cranberries

Name: Curried Quinoa with Roasted Butternut Squash and Cranberries
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Ingredients: 1 small butternut squash; ½ head of cauliflower; 1-2 TBSP olive oil; ¼ tsp salt; ½ cup dry quinoa; ¾ cup veggie broth; ½ cup dried cranberries; ½ teaspoon curry powder; ¼ teaspoon garlic powder; Zest of 1/2 a Lemon; salt and pepper

User Reviews

5.0

18 reviews

Excellent

Prep Time
10 mins
Cook Time
10 mins
Total Time
50 mins
Servings
4 servings
Calories
247 kcal
Course
Main Course
Cuisine
Vegetarian

Curried Quinoa with Roasted Butternut Squash and Cranberries

Reese Morris

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Warm up a chilly day with this Curried Quinoa recipe featuring roasted butternut squash and sweet cranberries. We love this vegetarian quinoa bowl recipe!

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Ingredients

Servings

1 small butternut squash cubed
½ head of cauliflower cut into florets
1-2 TBSP olive oil needed
¼ tsp salt
½ cup dry quinoa
¾ cup veggie broth
½ cup dried cranberries
½ teaspoon curry powder plus extra to taste
¼ teaspoon garlic powder
Zest of 1/2 a Lemon optional but delish
salt and pepper to taste

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Instructions

Preheat oven to 400 degrees F.
Begin by chopping your veggies and coating them in olive oil, salt, and pepper.
Add veggies to a foil-lined baking sheet or roasting pan and roast for 40 minutes or until golden brown.
While your veggies are roasting away, rinse, dry and cook your quinoa.
Rinse and drain your quinoa using a mesh strainer or sieve. Bring a small pot to medium heat and lightly toast the quinoa to remove any excess water. Stir as it toasts for just a few minutes. This step is optional but really adds to the nuttiness and fluff factor of the quinoa! Next add your veggie broth, set burner to high, and bring to a boil. Once boiling, reduce heat to low, add in 1/2 cup of dried cranberries, 1/4 teaspoon of garlic powder and 1/2 teaspoon of mild curry powder. Add your lid and allow quinoa to simmer, covered with the lid slightly ajar, for 12-13 minutes or until quinoa is fluffy and the liquid has been absorbed.
Fluff the cranberries and quinoa and allow to cool a bit before tasting a small spoonful. Feel free to add a little more curry powder and the optional lemon zest if you'd like.
Move mixture to a bowl and combine with your roasted veggies.
Dig in!

Notes

If this is your first time cooking quinoa, check out my quinoa tutorial on how to get fluffy, perfect quinoa every time!
quinoa tutorial
Nutrition facts below are an estimate provided by an online nutrition calculator. Adjust as needed.

Nutrition Information

Show Details

Calories 247kcal (12%) Carbohydrates 49g (16%) Protein 5g (10%) Fat 5g (8%) Sodium 334mg (14%) Potassium 819mg (23%) Fiber 6g (24%) Sugar 14g (28%) Vitamin A 20025IU (401%) Vitamin C 45.8mg (51%) Calcium 103mg (10%) Iron 2.5mg (14%)

Nutrition Facts

Serving: 4servings

Amount Per Serving

Calories 247 kcal

% Daily Value*

Calories	247kcal	12%
Carbohydrates	49g	16%
Protein	5g	10%
Fat	5g	8%
Sodium	334mg	14%
Potassium	819mg	17%
Fiber	6g	24%
Sugar	14g	28%
Vitamin A	20025IU	401%
Vitamin C	45.8mg	51%
Calcium	103mg	10%
Iron	2.5mg	14%